Cook

This is a remote position.

POSITION SUMMARY

The Cook ensures a successful link between the Chef Tournant and the area of responsibility. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation.

The Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chef Tournant and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues. The Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

ESSENTIAL FUNCTIONS

Provide leadership to area of responsibility Ensures all food is prepared fresh and is of the highest quality Strictly adheres to all recipes, methods and instructions from supervisor Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members Arrives on-time in clean uniform Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus Responsible for mise-en-place, and food service for production area Consistently checks food handling and storage procedures while training team members to do the same Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.

Actively participates in daily focus meetings with team members to ensure communication and daily expectations